1.5 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon of salt

Lemon zest (2-3 Tablespoons equiv. to one whole lemon zest)

½ cup of vegetable oil (or any other oil of choice)

1 cup of brown sugar (or white sugar)

2 eggs

½ cup of lactose-free milk (almond, soy, rice or coconut milk also applicable)

Optional ingredients:

½ cup of dried and sweetened cranberries or/and

½ cup fresh blueberries


–       Preheat oven to 350 degrees and slightly grease a loaf pan.

–       In a medium bowl, combine flour, lemon zest, baking powder, salt and optional cranberries.

–       In a large bowl, whisk oil and sugar together until well blended. Then, add the eggs and continue whisking until smooth and fluffy.

–       Combine the flour to the oil mixture in three rounds by alternating with the milk. That is, divide the flour mixture into three portions, and divide the milk into two portions. So, mix the first flour portion with the oil mixture and add the first milk portion, and whisk. Then, repeat the step again until all the flour mixture has been combined with the oil mixture and milk.

You don’t have to do the above step as stated, it’s simply to make a smooth and lump-free mixture. Of course, the flour mixture can be combined at once with the oil mixture and milk.

–       Put the combined mixture in a loaf pan and bake for 1 hour.

–       Let it cool for 10-15 minutes.




2 cups of All-purpose flour

2 large egg yolks

2/3 cup shortening  + 1 tablespoon of water

¼  teaspoon salt

Lemon zest (2-3 Tablespoons equiv. to one whole lemon zest)

2/3 cup brown sugar

2 tablespoons Sliced almonds

 For the glaze:

½ cup of icing sugar

2 tablespoons of freshly squeezed lemon juice



–       Preheat oven to 350 degrees and grease baking sheet or line it with parchment paper.

–       In a medium bowl, whisk sugar, lemon zest and shortening (plus 1 tablespoon of water) together until well combined. Then, beat in the egg yolks to the mixture.

–       In a large bowl, mix together flour, salt and almonds.

–       Add the flour mixture to the shortening mixture until well combined or until large lumps begin to appear.

The mixture may be folded into a large ball and refrigerated for a few minutes, in order to make it firm. But this step is not necessary.



–       Fold the mixture into a ball, and knead on a flat surface until the dough has been flattened.

–       Then cut the flattened dough into desired cookie shape/size.

–       Bake the cookies in the oven for 10-15 minutes. This time length is completely subjective based on how soft or hard the cookies are desired.

–       Remove from oven and let cool for a few minutes

–       Once, the cookies have cooled, drizzle the lemon glaze over the cookies and refrigerate for a few minutes to make the glaze firm.

*This recipe makes about 4 dozen cookies (~48 cookies in total)